Here in New Zealand, however, we don't get a great deal of choice - the chillies we usually see are generally long and skinny, they come in red or green, and occasionally orange, and are usually not very hot

Serve with salmon andsteamed rice or noodles. Cover with a lid. Dressing. Step 1 Place pak choy or spinach leaves in a colander. Step 2 Place ginger and spring onions atop each salmon fillet. Step 4 Fill a pan with boiling water ready to place steamer on top. Step 5 The fish is done when it is a pale pink colour and it flakes easily when broken with a fork. Step 6 Place dressing ingredients in a pan and bring to a boil. 2 teaspoons sesame oil

Oil and pasta are generally too high in calories to work on my “fast” days, so for the moment I’m sticking with Ginger, Garlic and Chili, I’ve also started cooking with Oyster sauce, Soy Sauce and other Umami ingredients

Serve on a plate and drizzle with a little of the chili and lime dressing. The trick to the salad is treating the coriander leaves as a salad leaf – and thereby being generous with the amount of coriander leaves that you add to the salad

Both CT and I like a bit of chilliwith our burgers and normally I would add some to the mix. It was hot, I wanted to eat something with salad and there were a few things in the fridge that needed using up

Pat dry the fishwith paper towel inside and out then using a knife score fish on each side. While the fish is steaming, heat the peanut oil together with the remaining sesame oil in a saucepan, heat until it nearly reaches its smoking point